Crispy Baked Coconut Shrimp with Spicy Orange Dipping Sauce
Indulge in these irresistibly crispy baked coconut shrimp that are bursting with flavor! Coated in a delightful mix of toasted coconut and spices, these shrimp are not only a delicious appetizer but also a healthier alternative to traditional fried dishes. Paired with a zesty dipping sauce made from sweet orange marmalade and a hint of heat, they make for an exceptional party snack or a stunning addition to any meal. Enjoy guilt-free eating with this quick recipe that takes under 30 minutes to prepare, perfect for busy weeknights or entertaining guests!
6-8
Servings
150
Calories
9
Ingredients
Ingredients
Baker's angel flake sweetened coconut
2/3 cup (toasted)
Shake-n-Bake, original chicken
1 (3 ounce) package (as is)
Curry powder
1 teaspoon (as is)
Ground red pepper
1/4 teaspoon (as is)
Egg
1 (beaten)
Raw shrimp
1 lb (peeled and deveined)
Orange marmalade
1/2 cup (as is)
Rice wine vinegar
4 teaspoons (as is)
Crushed red pepper flakes
1/2 teaspoon (as is)
Instructions
1
Preheat the oven to 350 degrees F (175 degrees C). Spread the coconut evenly in a shallow baking pan and toast it in the oven for 7-10 minutes, stirring occasionally until it is lightly golden and fragrant.
2
Increase the oven temperature to 400 degrees F (200 degrees C).
3
In a pie plate, combine the toasted coconut, Shake-n-Bake coating mix, curry powder, and ground red pepper. Mix well to evenly distribute the spices.
4
In a separate pie plate, beat the egg until well mixed.
5
Dip each shrimp first into the beaten egg, allowing excess to drip off, then press it into the coconut coating mixture, ensuring that both sides are evenly coated. Place the coated shrimp on a lightly greased baking sheet.
6
Bake the shrimp in the preheated oven for 10-12 minutes or until they are cooked through and golden brown.
7
While the shrimp are baking, prepare the dipping sauce. In a small saucepan set over medium-low heat, combine the orange marmalade, rice wine vinegar, and crushed red pepper flakes. Stir frequently and let simmer for about 10 minutes to meld the flavors.
8
Serve the crispy coconut shrimp hot with the spicy orange dipping sauce on the side.
Nutrition Information
3g
Fat
19g
Carbs
11g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the primary dish in this recipe?
The dish is Crispy Baked Coconut Shrimp served with a Spicy Orange Dipping Sauce.
Is this coconut shrimp recipe fried?
No, this is a healthier alternative to traditional fried shrimp as it is baked in the oven.
How long does it take to prepare this recipe?
This recipe is quick and can be prepared in under 30 minutes.
What is the calorie count per serving?
Each serving contains approximately 150 calories.
How much fat is in one serving?
There are 3 grams of fat per serving.
How much protein do these shrimp provide?
Each serving provides 11 grams of protein.
What are the carbohydrate counts for this dish?
There are 19 grams of carbohydrates per serving.
How many servings does this recipe make?
The recipe makes between 6 to 8 servings.
At what temperature do you toast the coconut?
The coconut should be toasted at 350 degrees F (175 degrees C).
How long should I toast the coconut for?
Toast the coconut for 7-10 minutes, stirring occasionally until golden and fragrant.
What oven temperature is used for baking the shrimp?
The oven temperature should be increased to 400 degrees F (200 degrees C) for baking the shrimp.
What ingredients are used in the shrimp coating?
The coating consists of toasted coconut, Shake-n-Bake original chicken coating mix, curry powder, and ground red pepper.
How do you prepare the shrimp for coating?
Dip each shrimp first into a beaten egg and then press it into the coconut coating mixture.
How long do the shrimp need to bake?
The shrimp bake for 10-12 minutes or until cooked through and golden brown.
What are the ingredients for the spicy orange dipping sauce?
The sauce is made from orange marmalade, rice wine vinegar, and crushed red pepper flakes.
How do you make the dipping sauce?
Combine ingredients in a saucepan over medium-low heat and simmer for about 10 minutes.
What kind of shrimp should I buy?
You should use 1 lb of raw shrimp that has been peeled and deveined.
What brand of coconut is suggested?
The recipe suggests using Baker's angel flake sweetened coconut.
Is the shrimp coating spicy?
Yes, it contains both curry powder and 1/4 teaspoon of ground red pepper for flavor and heat.
What type of vinegar is used in the sauce?
The recipe uses 4 teaspoons of rice wine vinegar.
Is this a good recipe for entertaining?
Yes, it is described as an exceptional party snack and a perfect finger food for guests.
Do I need to grease the baking sheet?
Yes, the instructions recommend using a lightly greased baking sheet for the shrimp.
Can I use chicken Shake-n-Bake for shrimp?
Yes, this recipe specifically uses the original chicken Shake-n-Bake to help achieve a crispy texture.
How much curry powder is needed?
The recipe calls for 1 teaspoon of curry powder.
What is the preparation for the orange marmalade?
The marmalade is used 'as is' and combined with vinegar and pepper flakes to simmer.
How many red pepper flakes are in the sauce?
The sauce uses 1/2 teaspoon of crushed red pepper flakes.
Should the shrimp be served hot or cold?
The crispy coconut shrimp should be served hot immediately after baking.
Is this recipe high in cholesterol?
The specific cholesterol value is not provided, but it is noted as a healthier, lower-fat option.
How do you ensure the coating sticks to the shrimp?
By dipping the shrimp in beaten egg first and then pressing them firmly into the coconut mixture.
What is the texture of the finished shrimp?
The finished shrimp are described as irresistibly crispy on the outside and cooked through on the inside.